Sausage & Cranberry Stuffing (with Vegetarian Alternative)


You needn’t be a TV chef to make a memorable Thanksgiving dinner. This crowd-pleasing stuffing bakes while your turkey (or veggie entrée) cooks.

Sausage pairs with dried cranberries and apple juice to create a sweet and savory side. If you eat meat, you can purchase locally made or nationally branded artisan sausages. Organic Prairie’s Breakfast Links or Italian Pork Sausage are widely available and work well, as does the company’s Italian Chicken Sausage.

Vegetarians can substitute organic meat alternatives like SoyBoy Breakfast Links. Also replace the chicken broth with organic vegetable broth.

For more stuffing recipes, check out:

Sausage & Cranberry Stuffing (with Vegetarian Alternative)

Makes 10 to 12 servings

1 cup dried cranberries
1⁄2 cup apple juice
1⁄2 cup chicken broth
1 pound uncooked breakfast or mild sausage
2 cups diced, fresh celery
1 cup diced, fresh onion
1 to 1½ cups chopped pecans (optional)
3/4 cup chicken broth
1 package (10 ounces) herb-seasoned stuffing cubes

  1. Place dried cranberries, apple juice and 1⁄2 cup chicken broth into small glass bowl. Microwave, uncovered, on high for 2 minutes. Stir and place to the side (allowing liquid to be absorbed by dried berries).
  2. Preheat oven to 350°F. In large pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned. Reduce heat to low.
  3. Add vegetables. Sauté until somewhat tender (about 3 to 4 minutes).
  4. Add chopped pecans (if desired), soaked cranberries (including liquid) and 3/4 cup chicken broth. Stir and remove from heat.
  5. Fold in entire contents of stuffing mix until well combined. Spoon mixture into a 9” x 11” baking dish that has been prepared with cooking oil spray.
  6. Cover baking dish with foil, and bake for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered.
  7. Remove from the oven, and cool slightly while slicing turkey. Garnish before presentation with 1⁄2 cup pecan halves, if desired.

Recipe and photo courtesy of Mrs. Cubbison’s

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